"... loved it warm ... it's creamy without using cream or much fat ... " ~ Anonymous
"Absolutely outstanding! ... SO GOOD!" ~ Anne I
If I were the "document everything" sort, I could impress you by naming exactly how many recipes there are here on A Veggie Venture. But I'm not that sort. Sure, I could figure it out, it wouldn't even take that long. Maybe some day I will. But it seems beside the point somehow -- for there's no disputing that A Veggie Venture has a lot, a LOT of vegetable recipes whether it's a 1000 or 1200 or 1400. How many vegetable recipes are here? A lot. That's all you (and I) really need to know.
During the first year, I cooked a new vegetable recipe every day (that was the "Veggie" part), and posted it, good or bad (the "Venture" part). It surprises me that nearly all the recipes, even the ones from six years ago that I've not made again, remain familiar. So when I happened onto a recipe for a chilled zucchini soup on Food52, I knew there was already a recipe here like that -- and that back in 2005, it hadn't been very good. So being an "Out with the old! In with the new!" sort, that's exactly what I've done.
And this, dear readers, is the new recipe, the one worth making, the one I'm happy to recommend, the one that had me up at midnight one night, taking a spoon to the refrigerator for just one more bite.
The soup is surprisingly creamy -- in fact, first taste, you'll think, "Wow, this is rich." But it's not. It's just onion and zucchini and some chicken broth. It's good enough warm but it's designed to be served cold and that's what I did, like shooters, small cupfuls with tiny spoons. Add another vegetable recipe to the list, we're up one.
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KITCHEN PARADE, LAST WEEK French Scrambled Eggs
RECIPE for CHILLED ZUCCHINI SOUP SHOOTERS
Time to table: 4 hours
Makes 3-1/2 cups
1 tablespoon olive oil
1 large onion, chopped
1 pound zucchini, trimmed and cut into bite-size pieces
1 - 1-1/2 teaspoon curry (see TIPS)
4 cup chicken broth (see TIPS)
Salt & white pepper if needed
Zucchini, diced small
Zucchini, cut into thin spears
MAKE THE SOUP In a large pot, heat the olive oil on MEDIUM HEAT until shimmery. Add the onion as prepped, stir to coat. Add the zucchini a prepped, stir to coat. Cook for about 5 minutes, just until beginning to soften. Sprinkle the curry over top, stir in and cook 1 minute, continuing to stir. Add the chicken broth and bring to a boil. Cover and cook for about 20 minutes or until the zucchini is soft. Season to taste.
RUN THROUGH BLENDER Transfer to a blender (see IMPORTANT SAFETY TIP) and process until smooth. Transfer to a refrigerator dish and refrigerate until thoroughly chilled.
TO SERVE To serve, spoon into bowls or small cups. Top with diced raw zucchini, add a zucchini spear.
ALANNA's TIPS & KITCHEN NOTES
Curry will vary in heat -- a teaspoon and a half of Madras curry provided plenty of heat, not burning but definitely there.
Homemade chicken stock is great for hot soups but has too much gelatin for cold soups. Gloppy is not good!
IMPORTANT SAFETY TIP When processing hot liquids in a blender or food processor, fill them no more than half full, otherwise, the heat may cause the blender top to blow off. For more information, see Hot Liquids in Blenders.
~ Zucchini with Tomatoes & Cheddar ~
~ Easy Cheesy Zucchini ~
~ Feta-Stuffed Zucchini ~
~ more summer squash recipes ~
from A Veggie Venture
~ Carrot & Zucchini Bread ~
~ Shredded Zucchini with Thyme ~
~ Ratatouille Omelettes ~
~ more summer squash recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2011